
Peruvian Chicken and Rice Bowl
Serves 420 mins prep30 mins cook
A delicious bowl featuring marinated chicken thighs, fragrant jasmine rice, and fresh cucumber salad, all enhanced with a cilantro jalapeño sauce. Perfect for a hearty meal.
0 servings
What you need

tbsp chicken bouillon

tsp turmeric

tsp black pepper
tbsp apple cider vinegar

tsp kosher salt

yellow onion

cup sour cream

tsp paprika

cup water

cup cilantro

red onion
tsp salt

tsp cumin

cup cilantro leaves

cucumber
tbsp lime juice
tsp honey

cup jasmine rice

tsp oregano

tbsp olive oil
lb chicken thigh

cup cherry tomato

clove garlic clove

jalapeno

tsp fine sea salt

peas
Instructions
1: Add olive oil, seasonings, garlic, and lime juice to a large bowl. Mix to combine. 2: Add chicken, coating all sides. Cover, set aside, and let marinate for 15-20 minutes. 3: Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add chicken and cook for 3-4 minutes. 4: Flip chicken and cook for an additional 2-3 minutes. Remove and set aside. 5: In the same pan, add onion and sauté for 3 minutes, scraping the bottom of the pan. 6: Add chicken bouillon, cumin, and turmeric. Sauté for another minute. 7: Add garlic and cook for another minute. 8: Add washed rice and mix to combine for 2 minutes. 9: Add peas and mix. 10: Add water and season with salt. Bring to a boil and mix for about 2 minutes. 11: Add chicken and juices. Cover, turn to the lowest setting, and cook for 25 minutes. 12: For the sauce, blend jalapeños, cilantro, garlic, lime juice, mayo, sour cream, sea salt, honey, and olive oil until combined. 13: For the salad, mix cucumber, cherry tomatoes, red onion, olive oil, apple cider vinegar, and chopped cilantro in a bowl.View original recipe
